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August 18, 2022

Vidalia Onion & Short Rib Soup – Kenneth Hardiman

This cozy, slow-simmered Vidalia Onion & Short Rib Soup is rich, hearty, and deeply satisfying. Sweet caramelized onions, tender beef, and a savory broth come together in a bowl that’s made for gathering around the table. It’s comfort food with a Southern soul.
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Simple Sweet Recipes

Ingredients for 6-8 Servings

  1. Yield: 12 Servings (10 oz. each)

    Ingredients

    • 5 Vidalia onions, julienned

    • ¼ cup vegetable oil

    • ¼ cup granulated sugar

    • ½ cup Worcestershire sauce

    • ¼ cup sherry vinegar

    • ½ cup red wine

    • ½ cup roasted garlic, chopped

    • 2 tbsp soy sauce

    • ¼ cup fresh thyme and rosemary (chopped, no stems)

    • 1 quart demi-glace

    • 1 gallon chicken stock

    • 1 tbsp kosher salt

    • ½ tbsp black pepper

    • 2½ lbs small-diced cooked beef short rib

    Directions

    1. In a stockpot or Dutch oven, heat oil over medium. Add the Vidalia onions and sprinkle with sugar. Cook slowly, stirring often, until onions are golden and caramelized.

    2. Deglaze the pan with red wine, sherry vinegar, soy sauce, and Worcestershire sauce.

    3. Stir in roasted garlic and fresh herbs. Let simmer for 5 minutes.

    4. Add the demi-glace and simmer another 5 minutes.

    5. Pour in the chicken stock and cook uncovered for 30 minutes over medium-high heat.

    6. Season with salt and pepper, then stir in the diced short rib.

    7. Ladle into bowls and top with croutons and shredded Swiss cheese if desired.

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